Mint Chimichurri

prep: 10 minutes, plus 30 minutes resting

makes about 1½ cups

you’ll need…

1 cup mint leaves

¼ cup red wine vinegar

2 tablespoons lemon juice

4 garlic cloves

2 teaspoons crushed red pepper

½ teaspoon salt

1 cup olive oil

let’s get to it…

Pulse the mint, vinegar, lemon juice, garlic, red pepper and salt in a blender container or small food processor until blended, but not smooth.

Pour mixture into a medium bowl and slowly stir in the olive oil. Let rest for 30 minutes at room temperature.

cooking know-how: Refrigerate any leftover chimichurri. Bring to room temperature before serving.

If you like chimichurri, you’ll love this recipe for Chimichurri Empanadas!

Hatch Chile Aïoli with Fried Green Tomatoes

prep: 30 minutes
cook: 30 minutes

makes about 1 cup

for the Hatch Chile Aïoli you’ll need…
2 eggs
6 garlic cloves
2 tablespoons lemon juice
1 teaspoon salt
1 cup olive oil
2 mild Hatch Chiles, roasted, peeled, seeded and chopped

for the Fried Green Tomatoes you’ll need…
3 firm green tomatoes
1 cup flour
½ teaspoon garlic powder
1 egg
1 teaspoon salt
1 cup Panko breadcrumbs
½ teaspoon Italian seasoning (or your favorite herb seasoning)
canola oil

let’s get to it…
Place the eggs, garlic, lemon juice and salt in a food processor or blender and pulse to blend. Pour the olive oil into the mixture in a VERY slow stream while pulsing the machine. Pulse until the sauce has thickened and all of the oil has been added.
Spoon the mixture into a bowl and fold in the chopped Hatch Chiles. Refrigerate until ready to serve.
Slice the tomatoes into ½-inch rings.
Blend the flour and garlic powder in a shallow bowl; set aside. In a separate shallow bowl, beat the egg and salt and set aside. In a third shallow bowl blend together the Panko breadcrumbs and herb seasoning.
Heat enough canola oil to cover the bottom of a large skillet on medium heat.
Dip the tomato slices (one at a time) in the flour and shake off the excess. Dip the tomato into the egg mixture and then into the Panko breadcrumbs to lightly coat.
Fry a few tomatoes at a time for 2 to 3 minutes or until golden brown. Turn and cook 1 to 2 minutes longer. Place cooked tomatoes on a paper-towel lined baking sheet or rack and keep warm. Repeat until all tomatoes are prepared.
Serve warm tomatoes with the Hatch Chile Aïoli.

Shrimp and Sweet Onion Pickle

prep: 10 minutes
cook: 4 minutes
chill: 4 hours or overnight

serves 8

you’ll need:
1½ pounds (26-30 count) medium shrimp, peeled and deveined
3 tablespoons Old Bay Seasoning
2 teaspoons salt
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon celery seeds
1 cup olive oil
½ cup lemon juice
¼ cup white vinegar
½ cup finely chopped parsley
6 dried bay leaves
3 garlic cloves, finely minced
½ teaspoon red chile flakes
1 sweet onion (about 8 ounces) thinly sliced lengthwise

let’s get to it…
Boil 10 cups of water in a large saucepan or stockpot. Add Old Bay and shrimp to the boiling water. Reduce heat to low and cook shrimp 2 to 4 minutes or until pink. Drain in a large colander. Place ice cubes on top of the shrimp to cool.
Grind salt,mustard seeds, cumin seeds and celery seeds in a spice grinder or blender container; pour into a large bowl.
Whisk olive oil, lemon juice, vinegar, parsley, bay leaves, minced garlic and chile flakes into large bowl with the ground spices.
Layer shrimp and sliced onions in 8 half-pint mason jars or into a large, sealable container. Pour oil mixture over layered shrimp and onions. Cover with lid. Chill at least 4 hours (although overnight would be best!).

Classic Shrimp Cocktail

prep: 30 minutes
cook: 7 minutes

for the shrimp you’ll need…
2 pounds shell-on jumbo or colossal shrimp (I used colossal, 13 to 15 count)
1 tablespoon salt
3 sprigs fresh rosemary or thyme
2 bay leaves

for the cocktail sauce you’ll need…
1 cup ketchup
2 tablespoons freshly squeezed lemon juice
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
½ teaspoon cayenne pepper
1 lemon, cut into wedges with seeds removed

let’s get to it…
Combine shrimp, salt, rosemary or thyme and bay leaves in a large pot with enough water to cover. Cook on medium-high heat, stirring often, for 5 to 7 minutes or until the shrimp are pink all over. Drain immediately into a colander; cover with ice. Peel and devein the shrimp, leaving tails on. Refrigerate.
Mix the ketchup, lemon juice, horseradish, Worcestershire and cayenne pepper in a bowl until well blended.
Spoon the cocktail sauce evenly into a ramekin or decorative glass with a wide mouth (a Martini glass is perfect). Make a small cut on the inside of the shrimp (where the legs were) so shrimp can rest on the lip of the glass. Divide shrimp evenly between the cocktail sauce-filled glasses. Serve with a slice of lemon.